BULLETIN 231] WALNUT CULTURE IN CALIFORNIA. 301 



nuts were measured in some cases and the results then averaged, while 

 again an effort was made to pick out single nuts of average size and 

 these were measured by the same method. It should be clearly under- 

 stood in regard both to weight and volume that many nuts of the varie- 

 ties mentioned are larger than these figures indicate and others are 

 smaller. The figures are intended to represent the average size which 

 the grower may expect to obtain from trees of these varieties over a 

 series of years. It will be noted that size and weight are not always 

 proportionate. San Jose, for instance, is about the same weight as 

 Concord, but nearly 50 per cent larger. 



Dimensions. The dimensions were obtained by picking out nuts of 

 average size and measuring the length of their three axes, first longi- 

 tudinally, second through the shorter diameter and third at right angles 

 to the last through the longer diameter. 



Number per Pound. This figure is intended to represent the aver- 

 age number of nuts per pound, as they would average in large quan- 

 tities and without grading as to size. 



Percentage Meat. This figure represents the percentage of meat in 

 the total weight of the nut. For instance, in the first variety given, 

 Chase, there would be 47 pounds of meat and 53 pounds of shell in 100 

 pounds of nuts. The percentage of meat varies somewhat according to 

 the degree of dryness of the nut. It is, therefore, impossible to give 

 definite figures in this respect without some standard as to the dryness or 

 moisture content. Nuts of the same variety may vary nearly 10 per 

 cent in the amount of meat, according to the age and moisture content 

 of the samples. After the first drying out of the nuts, however, fol- 

 lowing the harvest season and before they have become extremely dry, 

 that is during the period from about December 15th to March 1st fol- 

 lowing the gathering of the nuts, they have a fairly constant weight 

 when kept constantly dry at room temperature. This is the basis upon 

 which the figures given are calculated. In each of the varieties given 

 the percentage of meat sometimes runs higher and sometimes lower 

 than the figures given, but these represent as nearly as possible aver- 

 age figures and we believe them to be accurate on a comparative basis 

 between one variety and another. In weighing the meat and shell 

 everything except the meat proper, that is particularly the septa or 

 partitions between the divisions of the meat, is included with the shell. 



It will be noted that in all the good varieties the percentage of meat 

 lies between 45 and a little over 50. A variety which averages less 

 than 45 per cent of meat in fairly dry nuts can hardly be considered 

 worthy of consideration, while one which runs over 50 per cent is 

 exceptional. The comparative percentage of meat in various varieties 



